Food Process Engineering Operations
IntroductionProcess DiagramsMaterial and Energy BalancesEngineering UnitsEngineering CalculationsApplication ExamplesMaterial BalanceEnergy BalancesTotal Energy RequirementsActual Energy RequirementsProblemsList of SymbolsReferencesTransport PhenomenaIntroductionSteady-State TransportUnsteady-State...
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| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, FL
CRC Press Taylor & Francis
2011
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| Series: | Contemporary food engineering
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 008 | 220523t2011 FLU ag# ##001 #deng#D | ||
| 020 | # | # | |a 1420083538 |q hardback |
| 020 | # | # | |a 9781420083538 |q hardback |
| 040 | # | # | |a DLC |b eng |c DLC |d UiTM |e rda |
| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TP370 |b .S2184 2011 |
| 100 | 1 | # | |a Saravacos, George D. |d 1928- |e author |
| 245 | 1 | 0 | |a Food Process Engineering Operations |c George D. Saravacos, Zacharias B. Maroulis |
| 264 | # | 1 | |a Boca Raton, FL |b CRC Press Taylor & Francis |c 2011 |
| 264 | # | 4 | |c ©2011 |
| 300 | # | # | |a xxvii,566 pages |b illustrations |c 24 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 490 | 1 | # | |a Contemporary food engineering |
| 504 | # | # | |a Includes bibliographical references and index |
| 520 | # | # | |a IntroductionProcess DiagramsMaterial and Energy BalancesEngineering UnitsEngineering CalculationsApplication ExamplesMaterial BalanceEnergy BalancesTotal Energy RequirementsActual Energy RequirementsProblemsList of SymbolsReferencesTransport PhenomenaIntroductionSteady-State TransportUnsteady-State TransportInterface TransferApplication ExamplesProblemsList of SymbolsReferencesThermodynamics and KineticsIntroductionPrinciples of ThermodynamicsPhase EquilibriaFood KineticsApplication ExamplesProblemsList of SymbolsReferencesOverview of Food Process TechnologyIntroductionFood PreservationFood ManufacturingFood IngredientsFood Product EngineeringProblemsReferencesEngineering Properties of FoodsIntroductionPhysical PropertiesTransport PropertiesApplicationsApplication ExamplesProblemsList of SymbolsReferencesFluid Flow OperationsIntroductionFood RheologyMechanical Energy BalancesPiping SystemsFilm and Oren Channel FlowsFlow MeasurementPumping EquipmentApplication ExamplesProblemsList of SymbolsReferencesMechanical Processing OperationsIntroductionParticle CharacteristicsSize ReductionSize EnlargementMixing and FormingConveying of SolidsMechanical SeparationsApplication ExamplesProblemsList of SymbolsReferencesHeat Transfer OperationsIntroductionHeat Transfer CoefficientsHeat ExchangersElectrical/Radiation HeatingApplication ExamplesHeat Transfer CoefficientHeat Transfer SurfaceHeat Transfer CoefficientsPlate Heat ExchangerProblemsList of SymbolsReferencesThermal Processing OperationsIntroductionThermal Preservation ProcessesThermal Treatment ProcessesApplication ExamplesProblemsList of SymbolsReferencesEvaporation OperationsIntroductionHeat TransferDesign of EvaporatorsEnergy-Saving Evaporation SystemsAuxiliary EquipmentApplication ExamplesProblemsList of SymbolsReferencesDrying OperationsIntroductionHeat and Mass TransferPsychrometricsDrying. |
| 650 | # | 0 | |a Processed foods |
| 650 | # | 0 | |a Food industry and trade |
| 700 | 1 | # | |a Maroulis, Zacharias B. |d 1957- |e author |
| 830 | # | 1 | |a Contemporary food engineering |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=451089 |
Food process design